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Research Article |

Evaluation of Antioxidant Activity of Methanol Extract of Capsicum annum (Red Bell Pepper), Capsicum frutescens (Chili Pepper), and Capsicum annum (Green Bell Pepper)

In This research, we focused on the evaluation of the antioxidant activity of three major categories of pepper grown in Nsukka, a small town located in Enugu State, in the Eastern part of Nigeria. The number of vitamins and organic compounds present in pepper may be affected by maturity, genotype, and processing. Also, the ascorbic acid content in peppers varies according to species, maturity, processing, and geographical location Capsicum annum (Red Bell Pepper), Capsicum frutescens (Chili Pepper), and Capsicum annum (Green Bell Pepper) species of pepper were obtained from the local market in Nsukka local government of Enugu State, Nigeria. These species of pepper were dried and ground individually. The different selected species of pepper (0.1 g) were treated with methanol, stirred for 45 minutes, and filtered before the antioxidant activity test was carried out using the DPPH assay technique, and Ascorbic acid as the standard control. Their absorbencies were obtained from the UV/V Spectrophotometer, and their% inhibition, mean and standard deviation values were also calculated according to the concentrations of the different sample solutions. Capsicum annum (Red Bell Pepper) showed the highest antioxidant activity, followed by Capsicum frutescens (Chili Pepper), while Capsicum annum (Green Bell Pepper) possessed the lowest antioxidant activity.

Chili Pepper, Bell Pepper, Green Pepper, DPPH, Vitamin C and Antioxidant Activity, IC50

APA Style

Akor, J., Onyeyilim, E. L., Ugwu, J. E., Chinweike, E. C. (2024). Evaluation of Antioxidant Activity of Methanol Extract of Capsicum annum (Red Bell Pepper), Capsicum frutescens (Chili Pepper), and Capsicum annum (Green Bell Pepper). Journal of Food and Nutrition Sciences, 12(1), 20-26. https://doi.org/10.11648/j.jfns.20241201.12

ACS Style

Akor, J.; Onyeyilim, E. L.; Ugwu, J. E.; Chinweike, E. C. Evaluation of Antioxidant Activity of Methanol Extract of Capsicum annum (Red Bell Pepper), Capsicum frutescens (Chili Pepper), and Capsicum annum (Green Bell Pepper). J. Food Nutr. Sci. 2024, 12(1), 20-26. doi: 10.11648/j.jfns.20241201.12

AMA Style

Akor J, Onyeyilim EL, Ugwu JE, Chinweike EC. Evaluation of Antioxidant Activity of Methanol Extract of Capsicum annum (Red Bell Pepper), Capsicum frutescens (Chili Pepper), and Capsicum annum (Green Bell Pepper). J Food Nutr Sci. 2024;12(1):20-26. doi: 10.11648/j.jfns.20241201.12

Copyright © 2024 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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